In our first book we created a recipe for miso noodles. If you search our site, you'll find numerous variations on the idea. The point is miso noodles are amazing. In this weeks workshop we played with miso noodles. We blended 150 grams of white miso with 500 grams of water to hydrate 2000 grams of semolina for our extruded noodles. Then we played around with different shapes with the dough: bucatini, radiatorre, chittara, penne.
The miso provided a full richness to the noodles. It's prominent flavor in the raw dough faded to a supporting role in the finished preparations. In our next run I will choose a darker and more intense miso. It will stand up to the eventual dilution of flavor we observed, keeping the miso flavor forward.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
